I adapted this from the Beachbody’s Apple Crisp recipe. It’s a wonderful dessert, but I make it specifically to warm up for breakfast. After it cools, I package it into 4 individual servings and my breakfast is ready for the next 4 days.
C
Apple Crisp
(4 servings)
Base:
-4 apples, peeled and sliced (I like to use 2 Macintosh and 2 regular sized Honeycrisp)
-1 T real maple syrup
-1 T packed light brown sugar
-1 t apple pie spice (or cinnamon)
Topping:
-2 yellow containers of old fashioned oats (not quick oats) (1 cup)
-1 T real maple syrup
-1 T packed brown sugar
-4 t liquid coconut oil
-1/2 t cinnamon
-1 blue container walnuts or pecans (1/4 cup)
Preheat oven to 350 degrees. Combine base ingredients and distribute evenly into ungreased 8x8 baking dish. Mix topping ingredients and spread evenly on top of apples, pressing down lightly.
Bake for 30 minutes.
Per serving: 1 purple, 1.5 yellow, 1/2 orange, 1 t
C(4 servings)
Base:
-4 apples, peeled and sliced (I like to use 2 Macintosh and 2 regular sized Honeycrisp)
-1 T real maple syrup
-1 T packed light brown sugar
-1 t apple pie spice (or cinnamon)
Topping:
-2 yellow containers of old fashioned oats (not quick oats) (1 cup)
-1 T real maple syrup
-1 T packed brown sugar
-4 t liquid coconut oil
-1/2 t cinnamon
-1 blue container walnuts or pecans (1/4 cup)
Preheat oven to 350 degrees. Combine base ingredients and distribute evenly into ungreased 8x8 baking dish. Mix topping ingredients and spread evenly on top of apples, pressing down lightly.
Bake for 30 minutes.
Per serving: 1 purple, 1.5 yellow, 1/2 orange, 1 t
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